Instagram is awash with perfectly lit shots of latte art and on-trend cafés with bare brick walls and wooden counters, but does it really have anything to add to the speciality coffee culture? Chloë Callow is unconvinced
Having greater control over the coffee you serve is high on every café’s agenda, but starting your own roastery is an expensive and serious undertaking. Alex Stewart explores the middle ground of slot-roasting
The Swedish tradition of fika is about more than enjoying coffee and cake – it gives us time to relax, socialise and focus on what’s important, as Anna Brones discovers.
There’s an undeniable romance to the humble spring lever espresso machine. It’s a romance that you can actually taste in the cup, says Hoi Chi Ng
We demand a lot from our coffee these days, great taste, an acceptable price and organically sourced. Maja Jaworska asks, can we really have our coffee and drink it?
Photo by Gary Smith
One of the world’s most popular brew methods, the Ibrik, has been struck from the program at the World Barista Championships. And that’s a huge shame, says Chloe Callow
That paper cup you’re hoping to recycle is destined for landfill – like billions more. Surprised? David Burrows explains why and does the math on greener options
Hanan Qasim shares the science behind the world’s most widely used drug.
Diacetyl is a naturally occurring byproduct of the coffee roasting process that's been linked to a very rare lung disease, bronchiolitis obliterans, are you at risk?
Almost all coffee shops offer at least one non-dairy alternative. But, asks David Burrows, are there any real benefits to choosing soy or oat milk over old-fashioned cow’s milk?